I make this homemade coleslaw whenever I want a fresh, crunchy side dish that comes together in minutes. The combination of crisp pointed cabbage, sweet carrot, peppery radishes, and creamy yogurt dressing creates a balanced salad that feels light yet satisfying. I love serving it alongside grilled dishes, sandwiches, or even as part of a picnic spread because it stays refreshing and flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 pointed cabbage, thinly sliced
1 carrot, julienned
5 radishes, thinly sliced
2 spring onions, thinly sliced
150 ml Greek yogurt
3 tbsp parsley, finely chopped
1 tsp mustard
1 tbsp mayonnaise
2 cloves garlic, minced
Juice of 1/2 lemon
1 tbsp agave syrup
1/2 tsp chili flakes
Salt to taste
Pepper to taste
Directions
I add the sliced cabbage, carrot, radishes, and spring onions to a large mixing bowl.
In a separate bowl, I whisk together the Greek yogurt, parsley, mustard, mayonnaise, garlic, lemon juice, agave syrup, chili flakes, salt, and pepper until the dressing becomes smooth and creamy.
I pour the dressing over the vegetables.
I toss everything together well until all the vegetables are evenly coated.
Then I taste the coleslaw and adjust the seasoning if needed.
I garnish it with extra parsley if I want more freshness and then serve it chilled.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 109 kcal per serving
Variations
I sometimes replace the pointed cabbage with red cabbage for a more colorful version. When I want extra sweetness, I add thinly sliced apples or raisins. For a stronger crunch, I like mixing in sunflower seeds or chopped walnuts. If I prefer a spicier coleslaw, I increase the chili flakes or add a splash of hot sauce to the dressing. I also enjoy swapping parsley with fresh dill or cilantro for a different flavor profile.
Storage/Reheating
I store the coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors become even better after chilling for a few hours. Before serving leftovers, I usually give the salad a quick toss because the dressing may settle at the bottom. Since this is a fresh salad, I do not reheat it.
FAQs
Can I make this coleslaw ahead of time?
Yes, I often prepare it a few hours ahead because the flavors blend together beautifully as it chills in the refrigerator.
Can I use regular cabbage instead of pointed cabbage?
Yes, I can easily use green cabbage or even red cabbage if pointed cabbage is unavailable.
Is the yogurt dressing healthier than traditional coleslaw dressing?
I find the yogurt dressing lighter and fresher than traditional mayonnaise-heavy dressings while still keeping the salad creamy.
How can I make this coleslaw vegan?
I replace the Greek yogurt and mayonnaise with plant-based alternatives to create a fully vegan version.
What dishes pair well with this coleslaw?
I love serving it with grilled chicken, burgers, barbecue dishes, sandwiches, or roasted vegetables.
Conclusion
I love how this homemade coleslaw delivers crisp texture, creamy dressing, and bright flavor in every bite. It is simple, refreshing, and versatile enough for casual lunches, cookouts, or family dinners. Since it takes only a few minutes to prepare, I keep coming back to this recipe whenever I need an easy and delicious side dish.
📖 Recipe:
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The Best Homemade Coleslaw
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This homemade coleslaw is a fresh, crunchy side dish made with crisp cabbage, sweet carrot, peppery radishes, and a creamy yogurt dressing. It is light, flavorful, and perfect for barbecues, sandwiches, picnics, or family dinners.
Ingredients
1/2 pointed cabbage, thinly sliced
1 carrot, julienned
5 radishes, thinly sliced
2 spring onions, thinly sliced
150 ml Greek yogurt
3 tbsp parsley, finely chopped
1 tsp mustard
1 tbsp mayonnaise
2 cloves garlic, minced
Juice of 1/2 lemon
1 tbsp agave syrup
1/2 tsp chili flakes
Salt to taste
Pepper to taste
Instructions
- Add the sliced cabbage, carrot, radishes, and spring onions to a large mixing bowl.
- In a separate bowl, whisk together the Greek yogurt, parsley, mustard, mayonnaise, garlic, lemon juice, agave syrup, chili flakes, salt, and pepper until smooth and creamy.
- Pour the dressing over the vegetables.
- Toss everything together until all the vegetables are evenly coated.
- Taste and adjust seasoning if needed.
- Garnish with extra parsley if desired and serve chilled.
Notes
For a colorful variation, replace pointed cabbage with red cabbage.
Add sliced apples or raisins for extra sweetness.
Mix in sunflower seeds or chopped walnuts for added crunch.
Increase the chili flakes or add hot sauce for a spicier flavor.
Swap parsley with dill or cilantro for a different herb profile.
Store in an airtight container in the refrigerator for up to 3 days.
Toss before serving leftovers as the dressing may settle.
To make this recipe vegan, use plant-based yogurt and mayonnaise alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 109 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 6 mg
